04805nam 2201297z- 450 991055789720332120231214133251.0(CKB)5400000000046308(oapen)https://directory.doabooks.org/handle/20.500.12854/68423(EXLCZ)99540000000004630820202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFunctional Foods and Food SupplementsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic resource (206 p.)3-0365-0116-9 3-0365-0117-7 Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included.Research & information: generalbicsscBiology, life sciencesbicsscFood & societybicsscCucurbita plantscucurbitspumpkinphytochemical compositionfood industrypolysaccharidesLentinus edodesantioxidantcytotoxicityprocessingmushroomsLAB (lactic acid bacteria)fermentingdietary fibermushroomAgaricus bisporusdietary fiber ingredientchemical compositionfunctional propertiesoptimizationcentral composite designbotanicalsfood supplementsnutritional claimsfunctional foodresveratrolpioglitazone hydrochloridefatty acidmeat qualityantioxidant abilityyellow-feathered broiler chickenpomegranate peelsanti-tyrosinase activitywaste recoverygreen extractionlactobacilli effervescent tabletsChinese ginsengPolygonatum sibiricumlactobacilli viabilityantibacterial activityorganoleptic assessmentstorage stabilityellagic acidoral administrationbioavailabilitymicroformulationsnanoformulationssolubility enhancement‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivarsphenolic compoundsoleuropeinverbascosidehydroxytyrosolripening stagematurity indexberry fruitantioxidant activityanthocyaninsHPLC fingerprintunderrated speciesmultipurpose treenatural food preservativeEucalyptus globulus essential oileucalyptolantioxidant effectvapor phaseOrangina fruit juicefunctional foodsdietary supplementsfood bioactive compoundsformulationsbiological activitiesquality controlResearch & information: generalBiology, life sciencesFood & societyTurrini Federicaedt1313394Boggia RaffaellaedtZunin PaolaedtTurrini FedericaothBoggia RaffaellaothZunin PaolaothBOOK9910557897203321Functional Foods and Food Supplements3031377UNINA